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Ingredients

Method

1. Sift the bread mix into a large bowl and mix with 320ml lukewarm water to form a soft dough. Turn onto a lightly floured work surface and knead for 5 minutes then leave to sit for 5 minutes.

2. Roll the dough to a 30cm square and spread with the tapenade right to the edges. Scatter over the diced feta. Roll the dough up from opposite ends to meet in the middle then cut across the rolls to make eight slices. Place one cut-side down in the centre of an oiled 23cm loose-bottomed shallow cake tin. Arrange the rest around it. Cover loosely with oiled clingfilm and leave in a warm place for 45 minutes until it has doubled in size.

3. Preheat the oven to 220°C, gas mark 7. Brush the top of the loaf with beaten egg and scatter with the oregano. Bake for 25 minutes until well risen and golden brown, remove from the tin and return to the oven for 5 minutes to cook the bottom. The loaf should sound hollow when tapped. Cool on a wire rack.